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Wednesday, December 19, 2012

Apple Cinnamon Buns/Rolls

With the recipe for perfect rolls from Pioneer woman, that I had earlier used for Rosemary rolls, there are an endless options that can be tried out. Since I wanted to use my left over dough that I had frozen, and the apples lying in the fridge, I made these apple- cinnamon rolls. May be walnuts would have added a nice nutty dimension to the rolls – next time!

The
pictures are bad as the lighting was very bad – blame it on the
lazy lazy Sun, who hardly shows up these days. The rolls tasted
very nice, soft and full of flavors. Have started loving apples and
cinnamon!

Here's
how you make them...

Apple Cinnamon Rolls

Preparation
time:
~30 min + ~15 min + resting time

Baking
Time:
~25 min

Source:
Dough from Pioneer woman

Ingredients:

Milk
- 1 cup

Sugar
- 1/4 cup

Olive
oil - 1/4 cup

Instant
yeast - 1 tsp (or 1 1/4 tsp Active Dry Yeast)

All
Purpose Flour - 2 cups plus 1/4 cup – I added a Tbsp more

Baking
powder - 1/4 tsp

Baking
soda - scant 1/4 tsp

Salt
- 3/4 teaspoon

For
the filling:

Butter
- 2 Tbsp

Apples
– 2 small or 1 big, peeled, chopped

Brown
sugar - 2 Tbsp

Cinnamon
– ½ tsp

Method:

Mix
milk, sugar and oil in a pan and scald (heat until just before
boiling) the mixture.

Leave
to cool for 45mins to an hour. The milk mixture must be lukewarm at
the end of this period. In case you leave it for longer, just warm
it till its lukewarm.

When
the mixture is lukewarm, add the instant yeast. (if using active
dried yeast, leave it for about 5-10 minutes till frothy and then
carry on)

Then
add 2 cups of flour to the mixture. Stir with a spatula, the batter
will be quite sticky. Cover and let the batter sit for 1 hour or
till double.

After
it doubles, mix the 1/4 cup flour, baking powder, baking soda and
salt. Add this to the flour mixture in the pan.

Mix
till everything comes together. It was still very sticky, so i added
a little more flour to make it easy to handle

I
divided the dough into two parts and froze one part for alter use
and refrigerated the other in a large bowl/box allowing space for
rising, overnight to make the rolls early in the morning.

Filling:

Mix
the ingredients for filling and keep aside till needed – Do this
just before the dough is ready for rolling.

To
bake the rolls:

If
using frozen dough, transfer them to the refrigerator the previous
night.

On
the day of baking, take the dough out of the fridge, let it sit out
for a few minutes till it is easy to handle.

Meanwhile,
line your baking tin with parchment and grease the sides. I
used a 9'' round tin to make rolls - with half the dough.

Roll
the dough into a big rectangle of about ¼ inch thickness, the
longer side horizontal to you

Brush
butter over the rolled dough and spread the apple-brown sugar
mixture

Start
rolling the dough into a log, starting from your farthest end,
towards you

Seam
the edges tightly

Now
with a sharp knife, cut the log into 1 ½ inch thick pieces

Carefully
transfer the pieces one by one into the prepared pan, spacing them
slightly apart

Cover
loosely and let rise for another 45 minutes to an hour.

Towards
the end of the rising period, preheat the oven at 180 deg C or 350
F.

Bake
for 20 -25 minutes until golden brown.

Brush
the rolls with some more melted butter for a softer crust. Cool in
the pan for 5 minutes, then completely on the rack.

You know, you can cook apples and sugar and use it as a filling. That will make them similar to aple pie but without all the fat. I am glad you have started baking with yeast. You know I love baking with yeast right?